Description

Holiday time is soon approaching and time saving is a must. Make them in advance and then warm them up on the day of the event or make them early that day and let them come to room temperature for 20-30 minutes and then bake them.

Ingredients

• butter, for preparing casserole dish
• 5 lb. russet potatoes, scrubbed, peeled and cubed
• 8 oz. onion and chive cream cheese, softened
• ½ c. plus 2 T. butter, softened and divided
• 1 c. half & half, lukewarm
• 1¼ t. garlic salt
• freshly ground black pepper. to taste
• 3 c. shredded sharp white cheddar cheese , divided

Steps

1. Butter bottom and sides of a 7 x 11 inch casserole dish; set aside.
2. Cook potatoes in well salted water; cover; boil about 15 minutes, until fork tender; drain well.
3. Place cooked and drained potatoes in a mixing bowl; use a hand mixer to whip in the cream cheese, 1/2 cup butter, garlic salt and pepper. Add the half & half, ¼ c. at a time, until desired consistency is reached, adjusting the amount as needed; whip until smooth. The potatoes should feel soft and will firm as they cool down. Taste; adjust salt and pepper, to taste.